Prep 20 mins
Cook 35 mins
From Everyday Food, April 2008. This uses the Everyday Baking Mix recipe, which I have posted separately.
- 1⁄2 cup unsalted butter, room temperature, plus more for pan
- 1⁄2 cup packed light-brown sugar
- 1 large egg
- 1 1⁄2 cups everyday baking mix, spooned and leveled
- 1 cup old fashioned oats (not quick-cooking)
- Preheat oven to 350°F
- Brush an 8-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on both sides. Butter paper, and set pan aside.
- Using an electric mixer, beat butter and sugar until light and fluffy.
- Add egg, and beat until combined.
- With mixer on low, gradually add Baking Mix; mix just until combined.
- Mix in 3/4 cup oats.
- Pour batter into prepared pan.
- Using an offset metal spatula or table knife, smooth batter evenly.
- Sprinkle with remaining oats, pressing gently to adhere.
- Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 30 to 35 minutes.
- Let cool in pan 30 minutes.
- Using overhang, transfer blondie (still on paper) to a wire rack to cool completely.
- Place on a cutting board (peel off paper); using a serrated knife, cut into 16 squares.
- Store blondies in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.
There was nothing "chewy" about this Blondie. In fact it was very dry and crumbly. I was careful to not overbake, so the dryness was surprising. I used store-bought baking mix. Maybe that was the reason. One star because it was easy to put together.